An elegant dessert that’s as beautiful as it is refreshing, this tropical mango mousse entremet combines the brightness of mango and passion fruit with delicate almond sponge, silky mousse, and a glossy mirror glaze. With its vibrant color and refined layers, it’s perfect for impressing guests or simply treating yourself to a patisserie-style experience at home.

Prep time: 2–3 hours
Chill time: Overnight
Makes: 6 individual entremets (using Silikomart Zen 100 mold)

Ingredients

Mango Purée

• 380g frozen mango chunks
• 30g sugar

Mango Gelée (for inserts)

• 125g mango purée
• 45g passion fruit purée
• 20g sugar
• 90g mango chunks, diced
• 2 gelatin sheets (4g total)

Almond Sponge Cake

• 2 eggs (100g)
• 70g almond flour
• 22g cake flour
• 90g egg whites
• 45g sugar
• 18g melted unsalted butter

Mango Mousse

• 200g mango purée
• 50g sugar
• 3 gelatin sheets (6g total)
• 200g heavy cream, whipped to soft peaks

Mirror Glaze

• 75g water
• 160g sugar
• 160g corn syrup (or glucose)
• 105g condensed milk
• 6 gelatin sheets (12g total)
• 160g white couverture chocolate, chopped
• Yellow food coloring

Almond Sablé Cookie Base

• 100g unsalted butter (room temp)
• 50g powdered sugar
• Pinch of salt
• 3g vanilla extract
• ½ egg (25g)
• 30g almond flour
• 135g all-purpose flour

Optional for decoration:

• Vodka
• Red & green food coloring (for airbrushing)

Instructions

1: Make Mango Purée

Blend frozen mango chunks and sugar until smooth. Set aside this will be used in both the gelée and mousse.

2: Prepare Mango Gelée Inserts

Bloom gelatin sheets in cold water. Warm mango and passion fruit purée with sugar. Once warm, squeeze out gelatin and dissolve into the purée. Stir in diced mango chunks. Pour into small insert molds (smaller than the main Zen mold). Freeze until firm.

3: Bake Almond Sponge

Preheat oven to 375°F (190°C).
Whisk eggs with almond flour in a bowl. Separately, whip egg whites and sugar to soft peaks. Fold into egg-almond mixture. Sift in cake flour and gently fold. Add melted butter.
Spread batter in a 30×22cm pan and bake for 8–9 minutes. Let cool, then cut into rounds that fit the base of your Zen mold cavities.

4: Make Mango Mousse

Bloom gelatin sheets. Warm mango purée with sugar, then dissolve gelatin in it. Let cool to room temp. Gently fold in whipped cream to create a smooth mousse.
Note: You will have ~170g leftover perfect for mousse cups!

5: Assemble Entremets

Pipe mango mousse halfway into the Zen 100 mold. Insert frozen mango gelée. Add more mousse to cover. Place sponge disk on top and press gently. Freeze overnight.

6: Make Mirror Glaze

Bloom gelatin. In a saucepan, bring water, sugar, and corn syrup to a boil. Remove from heat, add condensed milk, then the bloomed gelatin. Pour over white chocolate. Let sit, then blend until smooth. Add yellow food coloring. Strain and cool to 95°F (35°C) before use.

7: Glaze the Entremets

Unmold frozen mousse domes. Place on a rack over a tray. Pour glaze smoothly over the domes. Optional: use airbrush with vodka and food coloring to decorate.

8: Make Almond Sablé Cookies

Cream butter, powdered sugar, salt, and vanilla. Add egg, mix, then add almond flour and all-purpose flour. Chill dough for 1 hour. Roll out to 3mm thickness, cut into rounds. Bake at 350°F (175°C) for 12–15 minutes. Cool completely.

9: Finish and Serve

Once glaze is set, carefully transfer domes onto the almond sablé cookies. Garnish as desired. Serve chilled for a show-stopping dessert that balances tart mango, creamy mousse, and buttery crunch.